Heart Breakfast's Andy Murray Curry!

Jamie and Harriet got a top curry chef to create the Andy Murray curry...

Here's the recipe... Thanks to John from The Spice Market...

Heart Breakfast's Andy Murray Curry

MAKES 4 SERVINGS

4 Duck Legs skinless

Salt and ground pepper

One 6-inch piece fresh ginger, finely chopped

4 shallots sliced

1 carrot chopped

2 lemongrass stalks crushed

6 garlic cloves crushed

1 tbl sp red curry paste

5 kaffir Lime leaves, plus more for garnish

1ltr Chicken Stock – Preferably home-made

350ml Coconut milk

1 Fresh red Thai chlli seeded and pureed

1 tbl sp Sambal belacan

1 fresh red finger chilli seeded and thinly sliced

Coriander leaves to garnish

1 pnt strawberries diced

1 tsp Sambal Oelek

METHOD

1. Put the duck in a 12-inch skillet or casserole, preferably non-stick and turn the heat to medium-high. Brown carefully on all sides, turning as necessary and sprinkling with salt and pepper. Take the time to do this thoroughly, allowing up to 20 minutes total.

2. Remove the duck from the pan, leaving a couple of tablespoons of the rendered fat behind. Add the ginger, shallots, carrot, lemongrass and garlic and cook, stirring, until golden, about 2 minutes, then add the curry paste, lime leaves and half the chicken stock. Cook, stirring occasionally until the mixture is boiling and fragrant, 2 minutes. Add the coconut milk and bring to a boil; nestle in the duck pieces, adding any accumulated juices. adjusting the heat so that the mixture simmers energetically but not violently and cook, uncovered, for 15 minutes Stir in the chile puree. Add the remaining half of the chicken stock and continue cooking until the duck is tender, 20 to 40 minutes. stir in the sambal belacan and season the curry sauce with salt and pepper to taste.

3. Mix the diced strawberries with the sambal oelek and a fine shred of kaffir lime leaves.

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